Unaju うな重

"Unaju" is almost exactly like a "unadon" except that it is served in a beautiful lacquered food box. What is a "unadon" might you ask? It is an abbreviation for "unagi" (eel) and "donburi" (rice bowl topped with food). The eel is cut into fillets and is then grilled with a type of teriyaki sauce called "tare".

Kabayaki 蒲焼

The eel is split down in two, gutted and boned, and then cut into fillets. It is then dipped in a sweet soy sauce-based sauce before being broiled on a charcoal grill. Simply put, it is similar to "unaju", but without the rice. For true unagi-enthusiasts, you can have it without the sauce, and it is called "shirayaki".

Unakushi うな串

This dish is very similar to "yakitori" (the famous grilled chicken dish), in the sense that it is cooked on skewers, and you can also eat the skin, flesh, liver, etc. The grilled liver on a skewer is called "kimoyaki".

Hitsumabushi 櫃まぶし

Hitsumabushi is a famous Nagoya dish, and it can be enjoyed 3 ways:First, you divide the eel dish into four portions.1) You put the first portion into your bowl and enjoy it as is.2) After, you put the second portion in and put on the condiments that you like (nori, wasabi, etc.)3)You put the third serving in the same way as the second serving and then you pour green tea or broth over it. It is a lot like "ochazuke" (green tea poured over rice).Finally, for the last portion, enjoy the serving you liked best!